Patvorenje djevičanskog maslinovog ulja

master's thesis

• Title (english): Adulteration of virgin olive oil
• Author: Lina Miletić
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2008-06-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom je radu utvrđivana količina (u postotcima) ulja komine maslina i suncokretovog ulja koja se može dodati ekstra djevičanskom maslinovom ulju, a da se dobivena mješavina ne prepozna kao patvorina u okviru propisanih vrijednosti pojedinih sastojaka ekstra djevičanskog maslinovog ulja. Određen je sastav masnih kiselina, udio trans-izomera masnih kiselina, udio voskova i apsorbancija uzoraka u UV području spektra, te uspoređen sa graničnim vrijednostima propisanima važećim Pravilnikom o uljima od ploda i komine maslina. Ispitivani uzorak djevičanskog maslinovog ulja dobiven je iz plodova maslina sorte Oblica, s područja Dalmacije, koji su prerađeni kontinuiranim postupkom, a model sistemi sadržavali su 1, 10 i 20% udjela komercijalnog suncokretovog i ulja komine maslina. Rezultati pokazuju da se, preko ovih parametara, na patvorenje može posumnjati tek kod dodavanja jeftinijih ulja u ekstra djevičansko maslinovo ulje u količinama većim od 10%.

Abstract (english)

In this paper was tried to establish the amount (in precentage) of pomace olive oil and sunflower oil which can be added in extra virgin olive oil, without detecting obtained mixture as adulteration, under regulations concernig particular ingredients of extra virgin olive oil. Composition of fatty acids, content of trans – fatty acids, and waxes, as well as specific extinction in UV range of spectar was determined and compared with boundery values defined by valid Regulation of oils of olive fruit and pomace. The investigated sample of extra virgin olive oil was obtained by continuated procedure from olive fruits of Oblica variety, from Dalmatia. Model systems contained 1, 10 and 20% of commercial sunflower and pomace olive oil. Results are showing that by means of all of those parameters, it can be suspected on adulteration not earlier than after adding cheaper oils in extra virgin olive oil in amounths over 10%.

• Keywords: ekstra djevičansko maslinovo ulje; UV spektrofotometrija; patvorenje; transmasne kiseline; voskovi
• Keywords (english): extra virgin olive oil; UV spektrofotometry; adulteration; trans-fatty acids; waxes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:752181
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-04 07:32:20